- 1/2 pound cooked pulled pork
- 1 cup long grain rice
- 1 3/4 cups water (plus 2 tablespoons)
- 4 1/2 teaspoons safflower oil (OR sunflower, or other high-heat cooking oil)
- 2 cups frozen mixed vegetables (thawed)
- 1 tablespoon chicken broth
- 2 teaspoons soy sauce (or more to taste)
- 2 large eggs (lightly beaten)
- In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. Fluff with a fork and set aside, uncovered.
- In a wok or large skillet over high heat, warm the oil. Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
- Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved pork, and serve.
- Note: Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.